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My sourdough starter used to be flat and sad, now it triples in size every day
For about two years, my starter would barely double and my bread was always dense. I kept it on the counter and fed it with regular all-purpose flour. Last Tuesday, I switched to feeding it with rye flour and moved it to the top of my fridge where it's a bit warmer. The very next morning, it was huge and bubbly. Has anyone else had a starter turn around that fast from one simple change?
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ben13816d ago
Yeah, the flour type makes a huge difference. Rye has way more of the stuff the yeast likes to eat compared to plain white flour. I keep mine in the oven with just the light on for a steady warm spot, and it's been a game changer for consistency.
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susan_hart1716d ago
Wait, you leave your starter in the oven with just the light on? That's genius, I never even thought of that. I've been trying to find a warm spot in my kitchen for ages and it's always either too hot or too cold. I mean, my starter probably thinks it's on a roller coaster. Gonna try the oven light trick tomorrow, for real.
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